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9 ingredients, 14 steps, cooking Kinako Mochi Chocolate

Good Afternoon all, now you get make recipe Kinako Mochi Chocolate with 9 ingredients and 14 steps. Next this is how to prepare, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 9 ingredients and 14 stages of easy cooking Kinako Mochi Chocolate.

Ingredients for Kinako Mochi Chocolate

1. Prepare : For the gyuuhi (mochi):.
2. Prepare 25 grams : Shiratamako.
3. You need 15 grams : White sugar.
4. It’s 5 grams : Trehalose.
5. You need 45 ml : Water.
6. It’s 1 : for dusting Katakuriko.
7. Prepare : For kinako chocolate:.
8. Prepare 60 grams : White Chocolate.
9. You need 6 grams : Kinako.

If all material requirements Kinako Mochi Chocolate it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Kinako Mochi Chocolate

1. Place the ingredients for gyuuhi (except for the water and katakuriko) in a heatproof bowl, and mix well with a whisk. Gently add the water and mix well.
   
2. Loosely cover the heatproof bowl from Step 1 with plastic wrap, and microwave for a minute (at 700 W). Remove from the microwave, and mix with a spatula. Microwave for another 30 seconds, then mix again.
   
3. Spread out the katakuriko in a tray and set the dough on top. Make the dough into a stick shape smaller than the mold diameter, and loosely cover the tray with plastic wrap.
   
4. Place the finely chopped chocolate in a bowl, and warm up using a double boiler (a little under 60℃). Remove the melted chocolate from the double boiler. (The chocolate temperature should be about 45℃.)
   
5. Strain the kinako through a tea strainer into the bowl from Step 4, and mix well with a spatula.
   
6. Let the chocolate cool while stirring constantly, with the bottom of the bowl exposed to cold water (about 15℃). (The chocolate temperature should be about 25℃.)
   
7. Warm up the chocolate again in a double boiler (about 35℃). (The chocolate temperature should be about 28 to 30℃.) Pour the chocolate into the molds about halfway up, and gently tap the molds a few times.
   
8. *Store the remaining chocolate in a warm place and set aside. The bottom of the bowl should be barely touching the hot water underneath.
   
9. Cut the stick from Step 3 with a pair of kitchen scissors (into appropriate thickness). Place the slices one by one in each mold from Step 7, and gently tap the molds again.
   
10. Fill the molds with the remaining chocolate, covering the gyuuhi. Gently tap again… Store in a cold place to harden the chocolate.
    
11. Chocolate shrinks slightly when hardened. Add more chocolate and let cool again if necessary.
    
12. Scrape off excess chocolate from the molds with a spatula, and refrigerate for about 20 minutes. Take the chocolate out of the molds, and it's done.
    
13. I also made kinako mochi chocolate using milk chocolate at the request of my son.
    
14. Please also try my matcha chocolateand sakura mochi chocolate.

https://cookpad.com/us/recipes/170695-sakura-mochi-chocolate

1. Finish and Enjoy.

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